Recipe by Sweet Cheeks

artichoke and olive caponata
Artichoke and olive caponata
(adapted from Giada)
a solid pour of olive oil to coat bottom of pan
1 onion-chopped
1 can Trader Joes artichoke hearts- drained and quartered
1 handful pitted kalamata olives-halved
1 can roasted tomatoes-juice included
1 small scoop capers-rinsed
salt/pepper
1 teaspoon sugar
1/4 c sherry cooking wine
1 spaghetti squash-cut in half and seeds removed.
Preheat oven to 375
1-In a 9×13 pan put squash in open side down. Fill pan with water about 1/3 of the way up. Cook about 30 minutes until skin is tender.
2-In a skillet on medium heat, add onions and olive oil. Cook until translucent and tender.
3-Add in artichoke hearts, olives and tomatoes, salt and pepper. Cook for about 20 minutes
4-Next add in capers, sherry and sugar cook for another 5-10 minutes. Taste and adjust flavor as needed.
5-Enjoy your caponata served on spaghetti squash!
Monday’s WOD:
Back Squat and Shoulder Press:
10x 45%, 7x 70%, 5x 78%, 3×3 85%

1 Comment

Ron T · October 31, 2011 at 10:32 am

Hey everyone, my friend sent me an interesting read over the weekend. This could help during our WODs. He tried it with a chilled water bottle and said he thought it helps… I’m gonna have to try it out myself.

http://www.stanfordalumni.org/news/magazine/2005/julaug/features/cool.html

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